I totally failed at getting a CSA update out last week. These are the biweekly posts I’m planning to send out on what I’m doing with the produce that arrives from a local farm.
There is a good excuse, last week I flew 2000 miles in 24 hours and surprisingly enough I just was not that excited about arugula at the end of it. Funerals have a way of doing that. They make you appreciate the simple, little moments, reflect on what and who is now missing from the world, and, for me, I crave the comfort of home and family and the comfort of food.
Last week I made spaghetti and meatballs (modified from this recipe) and a version of mejadra and used the CSA delivery for the simplest of side salad (lettuce, olive oil, lemon, salt). Both were comforting and just what I was craving. And then this weekend…I baked. Sometimes our mood influences what we cook as much as the seasons and this week I was all comfort, comfort, comfort.
This is a simple recipe, but it’s the building block for several future recipes I hope to share. A couple weeks ago I shared a recipe for pickled strawberries and I had so much fun showing how many different ways I could put them to use. I made them as part of a spring bruschetta bar and I also used them in a salmon and quinoa salad. I’m thinking of making that idea into a series where I post one simple recipe and then show all the ways it can be adapted. Let me know what you think.
A compote is similar to a jelly or jam but water is added at the beginning to get it going. This rhubarb came in my CSA box and I could have baked a rhubarb pie or tart, but I decided to stretch it a bit so it could be enjoyed across many meals. I did use this compote to bake but I also have grand other plans for it. Maybe as the basis for a riff on a mojito? Maybe as a topping for grilled pork or even with a little spice as a BBQ sauce. And if none of that work out…well…then I’ll just spread it on some toast.
If you happen to run to a farmer’s market this weekend or see rhubarb at the grocery store, and have never known what simple things you can do with it, why don’t you start here.
- 1 lb sliced rhubarb stalks (about 4 cups)
- ½ cup turbinado sugar (granulated sugar can be substituted, see Note)
- ¼-1/2 cup water
- 1 tablespoon grated ginger
- Combine all ingredients in a medium sauce pan over low to medium heat. Start with ¼ cup water and only add additional if the mixture appears to be dry.
- Cook, stirring occasionally until the rhubarb begins to break down and the consistency is similar to a jam or jelly. Remove from heat.